- 400g bunched carrots
- 1 garlic clove
- 25g sesame seeds
- 2 tsp sumach
- A handful of thyme, leaves only
- 1 red pepper
- 1 lemon
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
DID YOU KNOW? Sesame seeds are a good source of a variety of minerals, including phosphorous, potassium, copper, manganese and calcium.
Trim the tops from your carrots. Give both a good wash. Roughly chop the carrots and add to a food processor. Blitz till it looks like couscous. No food processor? Simply grate the carrots.
Finely chop a handful of the carrot tops (use the rest in a stock or soup). Peel and finely grate or chop the garlic. Fold both through the carrots.
Set a frying pan over medium heat. Add the sesame seeds. Toast till just golden – lower the heat if they start pop and try to escape from the pan.
Mix the toasted sesame seeds with 2 tsp of the sumach and the thyme leaves. Add a pinch of salt. Fold two-thirds of this into your carrot couscous.
Add the zest from the lemon to the carrot mix. Squeeze 2 tbsp lemon juice into a jam jar or bowl. Shake (lid on) or whisk with 2 tbsp olive oil and a pinch of salt. Fold through the carrot mix.
Finely dice the red pepper, discarding the seeds and stalk. Fold it through the salad. Top with the remaining sesame, thyme and sumach mix. Taste. Finish with a gloss of oil and another squeeze of lemon juice, if you like.